Timing the harvest is crucial for cultivating black beans, as it significantly impacts the quality of the crop. As summer draws to a close, it's advisable to inspect the plants weekly to gauge the maturity of the pods. Harvesting is optimal when some pods have turned brown and dry while others remain straw yellow. There’s no need to wait for all pods to dry thoroughly on the plant.
Additionally, gathering dry beans before the first hard frost is vital, as freezing temperatures can damage the seeds and degrade their storage quality. I recommend harvesting on a sunny, dry day, ideally waiting until mid-morning to allow any dew or moisture to evaporate from the plants. This approach helps ensure the best possible quality and longevity for your beans.
Choose dried beans or beans canned with less sodium. Select dried beans that are dry, firm, clean, uniform in color and not shriveled.
Store dried beans at room temperature, in a closed container to protect from moisture and pests. Store canned beans at room temperature use before date on can.
Fat free; saturated fat free; sodium free; cholesterol free; high in dietary fiber; high in folate.
